Sunday, December 2, 2012

Cooking Day 2

 ***All recipes are for ONE meal. I tripled each recipe for my 3mth stockpile**

Sausage and Bean Supper

1 lb Keilbasa, chunked up
1 Onion Chopped
1 Celery Stalk Chopped
1 Tbsp Worcestershire Sauce
1.5 tsp Dry mustard
¼ cup Honey
1 can Tomatoes with Chili Peppers
3 cans Black beans

Add all the above ingredients to the bag and seal. Once ready to cook add frozen to crockpot and cook on low all day (7-8 hours). Everything is already cooked you are just thawing it, and softening the onion and celery.

Serve with shredded cheese and tortilla chips over rice.


Honey & Spice Glazed Pork Chops

Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves 

 Place all ingredients in to the bag, seal and freeze. When ready to cook add to your crockpot frozen and cook on high 7-8 hours.

 Pizza Casserole

1 lb macaroni, cooked
1 jar or can of spaghetti sauce
1lb mozzarella cheese
1 package of pepperoni

Place cooked macaroni on the bottom of a casserole dish, top with spaghetti sauce. Add a layer of pepperoni, a layer of cheese, and second layer of pepperoni.

To seal I place a layer of plastic wrap on top of the food. Then a layer of tin foil, followed by wrapping plastic wrap all the way around the pan several times to hold the tinfoil in place.

When ready to prepare you have a few options.
1. Take the coverings off and then replace the tin foil. Place the frozen casserole in the oven and  Cook at 325 for 1-2 hours till thawed and warm. Remove the tinfoil and let the cheese get slightly browned.
 2. Thaw completely then cook at 350 for 20-30min until the cheese is melted and brown and the casserole is heated through.

Savory Vegetable Beef Soup

2 lbs Beef Roast
1 Onion, chopped
2 Cloves of Garlic, chopped 
4 carrots chopped
4 celery stalks chopped 
6 Red Potatoes quartered
1 can v8
1 28oz can diced tomatoes
2 cans green beans
1 TBSP Worcestershire 
1 cup Beef Broth 
1 tsp pepper
2 TBSP Sugar 
1 tsp salt

Place all ingredients in bag. Be careful with your potatoes as they will brown if they are allowed to make prolonged contact with air. I put mine in the center of the bag and added the liquids on top of them. When ready to cook place thawed contents into Crockpot with 3 cups of water and 30 oz Beef Broth. Cook on LOW 8 Hours.

 Italian Chicken

1 lb chicken breasts
1 bottle Italian dressing

Okay this one is pretty complicated so hold on to your hat. Put your chicken in the bag.....dump the Italian dressing on top.....seal the bag. Whoosh! Aren't you glad you had me to walk you through that?! Seriously it is good! I serve it with rice :) To cook dump the frozen breasts in the crockpot on high for about 8 hours.

Slow Cooker Buffalo Chicken 

1 lb.frozen chicken breasts
1 bottle Frank's Wings Buffalo Sauce (I used mild since I am cooking for toddlers)
1 packet Ranch Dip Mix
Put it all in your bag and seal it up! When ready to serve put it in your crockpot on high for about 8hours.

Teriyaki Chicken

2 large Carrots
1 Onion into Large Chunks
Two 20oz can pineapple (undrained)
4 Garlic Cloves chopped
1lb  Chicken Breasts
1 cup teriyaki sauce
Add all ingredients to your bag and seal. When ready to cook put your frozen meal in your crockpot and add 1/2 cup teriyaki sauce to mixture. Cook on high for 8 hours. Serve over Rice.

Creamy Farmhouse Chicken and Garden Soup

1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
1 cup canned corn
1 medium zucchini, sliced
1 lb chicken breasts
1/2 teaspoon minced garlic
1/2 teaspoon dried thyme
1 cup half-and-half (or non-dairy milk for dairy allergies)
1/2 cup  canned green peas, drained
2 tablespoons chopped parsley
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 can (14 ounces) fat-free chicken broth

Put all ingredients in a Ziploc bag except chicken broth. Freeze. Thaw and put in slow cooker and add chicken broth. Cook on low for 6-8 hours. Stir in 3 cups prepared noodles.


Chicken Tortilla Soup

1 pound  chicken breasts
1 cup crushed tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
10oz canned corn, drained
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Combine all ingredients into a Ziploc bag. Freeze. Thaw and put into a slow cooker add 2 cups water and one 14 oz can of chicken broth. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


Crock Pot Honey Sesame Chicken

1 lb chicken breasts
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce 

• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil or olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• 1/2 tablespoon (or more) sesame seeds
• 3 scallions, chopped

Add all ingredients to the bag and seal. When ready to cook add to crockpot frozen and cook on high for 8 hours. When done remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut or shred chicken into bite size pieces. Serve over rice.

I am done for the is after midnight and I still have to clean my kitchen!

Total so far: 45/69

1 comments on "Cooking Day 2"

Kelley on January 4, 2013 at 2:11 PM said...

These are great. Can't wait to use some of them this year!


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